Fajita Style Hot Dogs

fajita hot dogs

Two dishes collide in this bun: fajitas and hot dogs. AKA my new favorite hot dog.

When summer hits, I crave hot dogs. I like them slathered with mustard and a little sauerkraut. My new favorite dog is Applegate uncured organic beef dogs – they are nitrate-free,  low-sodium and low-fat. Better yet, they are YUM.

These Fajita Dogs are such a great combination of flavors and textures. Who doesn’t love grilled onions and peppers? I slathered the buns with a little refried beans on one side – just to make them more fajita-like – and the other side with mustard.

My sister is my inspiration for these dogs. She makes a fabulous Bacon Wrapped Sonoran Dog and her Green Chile Cheese Dog is to die for.

Fajita Style Hot Dogs
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Southwest
Serves: 8 servings
  • 1 each red, green and yellow bell peppers
  • 1 red onion
  • 2 tablespoons vegetable oil
  • 1 can (15 ounces) refried beans
  • ½ cup grated cheddar cheese
  • 2 tablespoons salsa
  • 8 hot dogs
  • Mustard
  • 8 hot dog buns
  1. Cut bell peppers into strips lengthwise, discarding seeds and pulp. Cut onion into strips from pole to pole. Toss all peppers and onions in oil. Grill on a hot grill until lightly charred.
  2. Grill hot dogs until lightly charred.
  3. In a small sauce pan, stir together the beans, cheese and salsa. Heat until warmed through and cheese is melted.
  4. Spread the bean mixture on one side of the buns. Spread mustard on the other side of the buns. Pile into buns one hot dog and some peppers and onions.
  5. Serve immediately.


Other southwest spins on Hot Dogs:

Columbian Hot Dogs, My Columbian Recipes
Chorizo Dogs, Laylita’s Recipes
Green Chile Mole Dogs, A Spicy Perspective
Jalapeno Pepper Hot Dogs, Shared Appetite
7 Layer Dip Hot Dogs, Oh Sweet Basil

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